A handful of times throughout the year, my family drives to our favorite brunch spot located about an hour away from our house. It’s a family-owned restaurant with a few locations sprinkled around Northern California, and it’s always worth the trek.
As soon as we walk through the door, we look around and try to find our favorite waiter. Even if we’re seated in another server’s section, he still stops by our table to say hi and give us hugs.
Although we usually arrive in the very late morning or right around lunchtime, we still order from the breakfast menu—and almost always the same things! Mom switches between the huevos rancheros and steamed veggies with scrambled eggs, my brother opts for a country-style hash brown skillet (he’s allergic to eggs, which eliminates 90% of the menu!), Dad picks an omelette from the specials, and I go with the steamed veggies with egg whites or chicken.
Yet the best parts of the meal are always the towering slices of warm, supremely tender blueberry coffee cake topped with sweet cinnamon streusel… Served with extra butter, if you’re like my parents!
On our last visit, the restaurant was much busier than usual, so we stood next to the hostess stand for a few minutes until a table cleared. As we waited, I glanced up at the chalkboard in the entryway, which listed their seasonal specials and a selection of baked items in their glass display case.
My eye immediately jumped to the latter (no surprises there!), and my eyes lit up at the description of their harvest cookies: oatmeal cookies made with whole wheat flour, raisins, dried cranberries, nuts, coconut, and honey. I even pulled out my phone to snap a quick picture so I could recreate them at home!
And that’s exactly what I did! These Healthy Harvest Cookies contain the same ingredients as the ones from our favorite restaurant. They’re extremely soft and chewy (just the way I love my cookies!), and I don’t have to drive an hour to get them anymore!
Even better? Theses healthy harvest cookies are really easy to make (no mixer required!) and have no refined flour or sugar. Plus they’re just 104 calories!
So let’s talk about how to make these healthy harvest cookies!
You’ll start with a combination of whole wheat flour (or gluten-free, if needed!), instant oats (this kind—or these for gluten-free!), and cinnamon. This is my favorite cinnamon because it tastes stronger and sweeter than the regular kind, and I use it in all of my baking!
Instant oats are also called “quick cooking” or “one minute” oats. They’re smaller and thinner than traditional old-fashioned rolled oats, which gives your healthy harvest cookies that irresistible soft and chewy texture. You can find them in canisters right next to the old-fashioned oats at the grocery store.
Remember, it’s extremely important that you measure the flour and oats correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either ingredient will dry out your dough and make your cookies taste cakey or crumbly, rather than soft and chewy. This is especially true of the oats because they act like little sponges and soak up lots of moisture from your cookie dough!
Just like in the rest of my healthy oatmeal cookie recipes, you’ll skip the refined granulated sugar and add an unrefined sweetener to these healthy harvest cookies instead. This time, it’s honey! I love the way its flavor pairs with the mix-ins…
And those mix-ins are raisins, dried cranberries, pecans, and shredded unsweetened coconut (this kind!). Lots of yummy things! The originals used walnuts, but I opted for pecans in my healthy harvest cookies because of my family’s walnut allergies. I’m also not a fan of nuts or coconut in my cookies, so… I only added a little bit—just enough to taste! ?
Then I have a special trick for the raisins and dried cranberries! Add them to a small microwave-safe bowl. Cover them with water, and place a lid or sheet of plastic wrap on top. Microwave that on high for 1 minute, and let the bowl sit while you mix together the rest of the ingredients. This special trick hydrates the raisins and dried cranberries, so they taste extra sweet and juicy in your healthy harvest cookies!
One last thing! These healthy harvest cookies don’t spread very much while baking, so I highly recommend flattening them with a spatula before baking. This way, you end up with regularly shaped cookies instead of spherical ones!
With how much as I love these harvest cookies, I don’t think I can limit them just to the fall… I definitely want to eat them all year round! ? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your healthy harvest cookies!
| Healthy Harvest Cookies | | Print |
- 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
- ¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 ½ tbsp (21g) coconut oil or unsalted butter, melted
- 1 large egg white, room temperature
- 1 tsp vanilla extract
- ½ cup (120mL) honey
- 3 tbsp (30g) raisins
- 3 tbsp (30g) dried cranberries
- 2 tbsp (14g) finely diced pecans
- 1 tbsp (5g) shredded unsweetened coconut
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the melted coconut oil, egg white, and vanilla. Stir in the honey. Add in the oat mixture, stirring just until incorporated. Fold in the raisins, dried cranberries, pecans, and coconut. Chill the cookie dough for 20 minutes.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet. Flatten to the desired thickness and width using a spatula. Bake at 325°F for 9-12 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
For the gluten-free flour, I recommend the following: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will also work, if measured like this.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned rolled oats to a food processor, and pulse 10-12 times or until the oats are about ¼ to ⅛ of their original size.
If your raisins and dried cranberries are older, drier, or not very plump or juicy… Add them to a microwave-safe bowl, and pour water on top until they’re completely covered. Seal plastic wrap over the top (or place a plate on top!), and microwave the bowl on high for 1 minute. If you let the raisins and dried cranberries sit while mixing together the cookie dough, this little trick hydrates them so they’re really soft and juicy!
For a shortcut, I used these pre-chopped pecans! They’re SO handy to have around! If you prefer, you can substitute walnuts instead.
This is the shredded unsweetened coconut that I used. Shredded sweetened coconut may be substituted.
I’m not a huge fan of nuts or coconut in my baked goods, which is why the amounts are fairly small. You’re welcome to increase either or both, if you prefer!
For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookie FAQ page.
{gluten-free, clean eating, low fat}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ The Ultimate Healthy Oatmeal Raisin Cookies
♡ Healthy Flourless Chocolate Cowboy Cookies
♡ Healthy Banana Oatmeal Raisin Cookies
♡ Healthy Cranberry Banana Oatmeal Cookies
♡ Healthy Loaded Carrot Cake Oatmeal Cookies
♡ …and the rest of Amy’s healthy oatmeal cookie recipes!
Can I make the Healthy Harvest Cookie in bar form.
Yes! I recommend using a 8″-square or 9″-square pan. Bake them at the same temperature, and begin checking after 10 minutes. They’ll be done baking when the edges look done and the center still looks slightly underdone. The center will continue to cook through as the bars cool completely to room temperature! 🙂 I can’t wait to hear what you think of them Patricia!
the cookies pictured look like I would prefer them cooked a little longer. Are they very “tender” cooked the specified way ?
( I do find that I cook longer in most recipes…)
Jennie
I really appreciate your interest in my recipe Jennie! These cookies are very chewy and soft. If you prefer firm cookies, you can definitely bake them longer! 🙂 I can’t wait to hear what you think of these harvest cookies!
These sound amazing! What is the name of the restaurant you were talking about?
Thanks Ashley! It’s a little place called Hobee’s. 🙂 I’d love to hear what you think if you try these cookies!
Thank you! Can’t wait to try these!!!
It’s my pleasure, Allison! I’m so excited to hear what you think of these cookies! 🙂
I am on warfarin(prescription medication) and i am not supposed to use honey. What can i substitute the honey with? Sue M.
I really appreciate your interest in my recipe Sue! I’ve actually covered this exact question on my Oatmeal Cookie FAQ Page, and there’s a link to the FAQ Page in the Notes section of the recipe. I know that can be easy to miss! 🙂 I can’t wait to hear what you think of these harvest cookies if you try them!
Can you make them without coconut?
Definitely! I can’t wait to hear what you think of these cookies Susan! 🙂
Thanks! Will be making them this weekend!
It’s my pleasure Susan! I’m so excited to hear how your cookies turn out! 🙂
Hi! Amy, thank you for the delicious recipe. My husband is diabetic and these cookies are good for him too. Next batch I’ll add dates and walnuts. I live in Western North Carolina and I’ll bake a big batch to cover us for a few days?. Blessings of the Almighty be upon you and your family ?
I’m so glad you and your husband enjoyed these cookies! That means a lot to me that you already plan on baking them again. That’s the best kind of compliment — thank you! 😉 I love your idea of adding dates and walnuts too! Yum!
Hi Amy… These cookies look too yumm… Can’t wait to try them.. Also,is it possible to substitute eggs.. My mom doesn’t eat eggs and I wanted to make eggless version for her.
I really appreciate your interest in my recipe Poonam! You’re so sweet to want to make them egg-free for your mom. My brother is actually allergic to eggs, and Ener-G is my favorite substitute. Ener-G is a shelf-stable powder that keeps for ages. It works perfectly as an egg replacer in nearly all of my recipes, including this one! For my recipes, use 1 ½ teaspoons Ener-G + 2 tablespoons warm water for each egg white, and you’ll need an additional ½ tablespoon of butter or coconut oil {or Earth Balance, if you’re vegan!} for each egg yolk. I can’t wait to hear what you think of these cookies! 🙂
I can only eat certain nuts/seeds. Do you think cashew pieces or pepitas would be the better substitute for pecans in this cookie?